Delicious Moroccan chicken tagine

Moroccan chicken tagine recipe, a traditional recipe popular in Morocco, served as a main dish for a fine dining table. Chef Inas Ahed offered us the recipe, try it to get a perfect meal.

Ingredients
Onions: 1 piece (large, footed)
Obesity: a tablespoon
Olive oil: a tablespoon
Garlic: 5 cloves
Cardamom: 12 pieces
Cloves: 2 pieces
Anise flower: 6 beads (star-shaped)
Black pepper: 6 pieces
Cinnamon: 2 sticks
Hummus: 12 cups (grains)
Chicken thighs: 7 pieces (seasoned with: 1 teaspoon cinnamon, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon dried coriander, 1 teaspoon ground ginger, 1 teaspoon paprika, 1 tablespoon salt and 2 tablespoon flour )
Water: 1 1/2 cups (or chicken broth)
Green olives: 12 pieces (seedless lemon)
Black olives: 12 pieces (without seeds)
Pickled lemon: 3 pieces
Saffron: half a teaspoon
Sugar: a tablespoon
Raisins: 12 cups (soaked in water)
Dried apricots: 10 grains
Pistachio: as desired (for decoration)
Almonds: to taste (roasted, topping first)
Sweet pepper: sprinkle (for decoration)

Pre-partition

  1. Fry the onion slices in ghee and oil, then add the garlic and spices, and leave them on the fire for 3 minutes.
  2. Add the so-called chicken with the dry spices as in the ingredients, and put it on the fire for 20 minutes, then add the water or broth with the chickpeas.
  3. Pour the chicken and onion mixture into the oven clay, add the lemon slices, close the plate with aluminum foil (tin) well and put it in a very hot oven for 45 minutes.
  4. Then, reduce the oven temperature to medium for an additional 30 minutes.
  5. Add the soaked raisins, apricots, olives, paprika and black pepper and leave for 10 minutes.
  6. We expose the tagine by removing and browning the tin.
  7. Before serving, garnish with pistachios, roasted almonds, paprika and more olives.

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